This is a Crispy Pork Belly recipe, just like you get from the Chinese BBQ meat shop! The best crackling in the world with juicy seasoned flesh, no one does crispy pork belly like the Chinese.
And this is how they make it. (It’s easy!)
Chinese Crispy Pork Belly recipe
In my humble opinion, the Chinese are the undisputed king of two things: crispy duck and crispy pork belly.
It’s unlikely that I will ever share a proper Peking Duck recipe because it’s too hard to make properly in an ordinary home kitchen.
Pork belly, on the other hand, is totally doable. That juicy, seasoned flesh. But mostly, it’s all about…..
The best crackling in the world
Chinese pork belly crackling is, in my humble opinion, the best crackling in the world. With the signature puffy bubbles all over, this Pork Belly Crackling is crispy and crumbly in a way that you will never achieve on a pork roast, even pulling out all the secret crackling tips.
That’s what makes Chinese Crispy Pork Belly so sought after. The reason why the best Chinese BBQ meat shops have queues around the block on weekends.
And today, my friends, you’re going to see how easy it is to make your own Chinese pork belly that comes out looking just like this ↓↓↓.
The secret to the best pork belly in the world
And here are the two secrets to perfect crispy pork belly that the Chinese discovered*:
1. Pricking lots of holes in the skin = puffy crackling with bubbles. This is what makes all the difference, yielding that beautiful bubbly crackling that is so unique to Chinese pork belly.
The Chinese have a special tool that they use to prick the skin. Me, I have my Basic Instinct moment and use an ice pick. It works remarkably well. But anything that is pointy and sharp will work just fine – for example, metal skewers.
And yes, if you find it all too hard, you can skip this pricking step. More on that below in the Easy Non Pricking Method. 🙂
* I credit them for this genius discovery, but I’m not actually sure if they discovered it!
2. Roast covered in rock salt = crispy crackling. Salt draws moisture to the surface, helping to guarantee you’ll get crispy crackling every single time. And yes, it works whether you do the pricking or not. Again, more on that below.
Why rock salt?
Rock salt is easy to remove and also will not penetrate into the holes while roasting, making the pork far too salty.
The pork belly is first roasted with the salt crust, then the salt crust is removed. At this stage, the skin is rubbery and looks thoroughly unappetising (step 7 above).
All it takes to transform the ugly ducking into a crispy golden swan is to stick it under the grill/broiler for 25 minutes. Watch in amazement as it starts to puff and crackle and becomes soo crispy!!!
Pork Belly Marinade
The pork flesh is infused with subtle flavour by marinating it in classic Chinese flavours – Chinese cooking wine (or dry sherry or even Mirin), five spice powder, salt and white pepper.
There are some Chinese pork belly recipes “out there” that don’t marinate, but I really think it’s worth the time to do this otherwise the flesh somewhat lacks Chinese flavour (in my humble opinion).
ALTERNATIVE:
EASY NON PRICKING METHOD
If you don’t have something suitable for or are having troubles pricking the skin, don’t be sad, there is another way to Chinese Crispy Pork Belly heaven!
With this alternative method which is virtually foolproof, you can skip pricking the skin and the crackling will still be outrageously crispy, however, it will not have the signature puffy bubbles that Chinese Pork Belly is known for.
When you break the crackling, it will snap cleanly rather than partially crumbling which the puffy crackling does (which you can see in the video).
The reason this method is foolproof is because with the traditional Chinese method, if you are too enthusiastic with the pricking and pierce too far into the fat (or even worse, into the flesh), the juices will bubble up onto the skin, and the wetness as the skin is being grilled/broiled will cause little splotches where the skin is not super crispy.
Doesn’t the crackling using this simple Alternative Method look almost impossibly perfect?? Check out that colour!
How to serve crispy pork belly
This is the typical way to serve it: cut into slices, then each slice cut into smaller pieces. Small pieces is the go here because pork belly is rich!
As for sauce, Chinese pork belly is typically served with mustard. Either your everyday yellow mustard or Hot English Mustard which is my favourite. The kick of fresh heat pairs so well with the richness of the pork belly!
I’ve also had it served with white sugar. Just a small dish of everyday white sugar that you dip the pork into. It’s really good.
As for sides, because pork belly is rich, I just serve it with plain fresh vegetables. My favourite is cucumber and radish because they’re so fresh and radish also has a kick of spiciness.
Plus, they add great colour to the plate, don’t you think?
Chinese Crispy Pork Belly – SUMMARY
I realise there’s a lot of information in the above, so I though it would be useful to finish with a summary. ❤️
Traditional Chinese Crispy Pork Belly has a golden puffy crispy crackling that almost crumbles when you bite into it. It’s complete and utter bliss to experience!
To make puffy crackling, you need to prick lots and lots of little holes in the skin. If you accidentally prick too far into the fat under the skin, or even worse, the flesh, this may cause juices to bubble to the surface which may result in some splotches that are not 100% crisp. The Chinese have a special tool to do this. I use an ice pick (aka my Basic Instinct moment?).
If pricking the holes seems like too hard work, skip it and opt for the Alternative Easy Non Pricking Method for Crispy Pork Belly
The Alternative Easy Non Pricking Method yields a crackling that is a beautiful golden brown that is outrageously crispy but without bubbly crackling. The crackling snaps rather than crumbles like the authentic Crispy Chinese Pork Belly. It is still a stunning crackling that many people dream of. ☺️ This method is very easy with guaranteed crispy crackling, every single time.
DO NOT SKIP THE VIDEO!! Just wait until you hear how crispy that crackling is!!
To all crackling lovers out there, this one is for YOU! – Nagi x
PS Oh wait, it’s also for Chinese New Year which is tomorrow! ❤️
More food for Chinese New Year
Celebrate Chinese New Year with the best of Chinese food!
- Potstickers – steamed dumplings with crispy golden undersides
- Spring Rolls – better than Egg Rolls!
- Fried Rice – Chinese takeout standard (no false promises)
- Chinese BBQ Pork (Char Siu) – just like you get from Chinese BBQ meat shops!
- Chinese Steamed Pork Buns – big fluffy white buns filled with BBQ pork
- Browse all Chinese Recipes and Asian Takeout copycat recipes
Crispy Chinese Pork Belly
Watch how to make it
Don’t watch this on Mute…. you want to hear how crispy that crackling is!!
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Chinese Crispy Pork Belly
Ingredients
- 1 pork belly, skin on (800 – 1.2kg / 1.6 – 2.4 lb) (Note 1)
- 1 1/2 tbsp Chinese cooking wine (Shaoxing wine) (Note 2)
- 1 tsp Chinese five spice powder (Note 3)
- 1 tsp white pepper (sub black pepper)
- 1/2 tsp salt
- 1 tbsp white vinegar (helps conduct heat evenly)
- 200 g / 7 oz rock salt (Note 4)
Instructions
Prepare Pork Belly
- Use an ice pick, sharp metal skewer or another tool to prick tons and tons of holes in the skin. Avoid piercing int o the fat as best you can, and really ensure you do not pierce the flesh (Note 5)
- Turn the pork belly upside down. Rub the flesh (not skin) with Chinese cooking wine, dribbling it on gradually. Sprinkle over five spice powder, salt and pepper. Rub all over flesh, including sides (not on skin).
- Turn skin side up and place in a container. Dab skin dry with paper towels. Refrigerate uncovered for 12 hours (max 24 hrs, min 3 hrs).
Cook:
- Preheat oven to 180C/350F (all oven types).
- Remove pork from fridge. Place onto a large sheet of foil. Fold up sides of foil around the pork to enclose it snugly (see photos in post or video) with a 1.5cm / 2/5″ rim above the pork skin (to hold salt in).
- Transfer pork to baking tray. Dab skin with paper towels.
- Brush skin with vinegar.
- Spread rock salt on the skin (the foil edges will stop it from falling down the sides).
- Roast for 60 minutes.
- Remove pork from oven and transfer onto work surface.
- Switch to grill/broiler on medium high. Move shelf so it is at least 25cm/10″ from the heat source.
- Fold down foil and scrape all the salt off the top and sides. Return pork only (i.e. discard foil) to baking tray.
- Place under grill/broiler for 20 – 25 minutes, rotating tray once, until skin is golden, crispy and puffed. (Note 6)
To Serve
- Remove pork onto cutting board. Slice into 1 – 1.5cm / 2/5 – 3/5″ thick slices, then into smaller slices like pictured in post.
- Serve with ordinary yellow mustard – or Hot English Mustard if you like spicy like me! Not Dijon, just ordinary American or other yellow mustard (yes really!). Sometimes it is served with white sugar on the side too. Add some fresh raw vegetables (I use cucumber and radish).
Recipe Notes:
- Follow recipe up to and including brushing with vinegar but do not prick skin.
- Cover skin with rock salt per recipe, OR use 1 cup kosher/cooking/table salt (enough to cover skin about 3 – 5 mm / 1/8 – 1/5″ thick). If you use fine grain salt, make sure the foil is VERY snug around the edges – if salt falls down the sides, it will make the flesh salty.
- Roast per recipe and scrape off salt.
- Instead of flicking to grill/broiler, turn the oven up to 240C/465F. For this method, oven works better to make skin crispy.
- Place pork on a rack and return to baking tray, roast for a further 30 minutes or until crackling is golden and crispy.
Nutrition Information:
Originally published January 2017. Entire post refreshed, new photos added, brand new (much better!) video. No change to recipe, though writing was cleaned up a bit.
‘Life of Dozer
I had many, many chances to catch this shot…. he was doing this the whole time I was shooting the pork belly!!
Hello. Really excited pro make this. My question. Is the Chinese cooking wine rice wine or red wine? Or is it something else?
Hi Steve! It’s a rice wine 🙂
Can i use sea salt. That looks like alittle too much salt.
Hi Michael! Please follow the recipe directions for salt amounts and type! 🙂 N x
Its the 8th recipe i’ve tried here and all are winners. One tip dont rush the crackle dont put it closer or turn up the heat it took me longer than 30mins but i remained patient but skeptical as the middle looked leathery while the edges crisped quiet quick but after 50mins every square inch was PERFECT. i even froze a few pieces and days later reheated in oven, far from crispy but still very very edible this is sooo good even when its bad its good.
That’s terrific to hear Dee! Thanks for taking the time to let me know – N x
Hi Nagi,
I’m hoping to make this but realize when I’m hoping to make it I need to step out.
1. Can I make this and take it out once its done roasting and then pop it in the broiler once I’m back (maybe 3 hours in between).
2. Make it all ahead of time and leave it out at room temp?
This recipe looks amazing!!! Thanks!
Annie
Hi Annie! I’m pretty sure #1 will be fine, and definitely yes to #2, the crackling stays crisp perfectly!
I made this recently and it was delicious!!!! I think i might try a lower temp as my pork meat was slightly dry. Any recommendations on making the meat succulent?
will this recipe be ok if i leave for 4-6hrs instead of 12 marinating in fridge?
Great recipe! Thank you
It comes out like I remember in Hong Kong and I made it here in Dubai!
One thing I did notice if you let the belly rest for an hour or two after taking the salt off you get a faster crispy skin metamorphosis, if that makes sense? It also gives the meat a bit of time to rest and retain the juices
Great recipe and very thoughtfully written, well done
Chef John
Wow!! Thank you for sharing this recipe. I was a little skeptical about this recipe and thought it would be too salty. Boy, was I was wrong. I just pulled it out of the oven after letting sit in the refrigerator for 24 hours and it is by far the best-tasting pork belly I have ever had. And the mustard….pure genius.
Glad you enjoyed it Shrone, thanks for sharing your feedback! N x ❤️
Hi I have tried another methid such as scalding the skin, poking it then marinating it overnight (flesh side) & sprinkling the skin with salt to dry it out overnight in the fridge. Then roasting it till it is cooked through & finally broiling it (top heating element) till skin chars. Havent tried this salt crust method though. So the skin wouldnt taste salty after pouring that amount of salt on it for the salt crust? Can I alsp add a pinch of salt onto the skin to dry it out overnight with the marinade just to play safe or will it make the skin too salty? Only like 2 tsp or so i mean.
Hi Lilian! Nope it’s not too salty, I can assure you, and that is why rock salt is used. 🙂 I explain the logic in the steps. i would not recommend adding salt onto the skin because it will draw moisture to the surface, defeating the purpose of drying it out in the fridge 🙂
I got a pork belly from a butcher only to realize most of the fat was trimmed off. It’s just a little layer – will this method still work? Do you recommend doing anything different? Thank you!
Unfortunately you need skin to make this! 🙁
I just pulled this from the oven and it looks like the best pork belly I’ve ever made.
In the past, I pricked holes, poured boiled water over the skin etc. I chose to use your simpler method this time because I have not time. This crackling looks amazing…I really can’t wait to hear it snap! Thank you so much!
Hope you loved it Faith!!!
I loved it so much. And my husband said it’s the best pork belly I’ve made. I have bought another piece to make it again.
When you store the crackling in the fridge, do you just let it cool and then place in a container in the fridge? Anything else you suggest? I don’t want to risk it getting soggy!
Hi Faith! The only tip I have is to let it cool and don’t try to reheat it in the oven!!! Just let it come back to room temp 🙂 At best, microwave 5 seconds at a time! 🙂 N xx
Used Kosher salt as the only Rock Salt available is for making Ice Cream and the labels stated not for consumption
And it wasn’t too salty?? I would have thought the salt would seep into the holes and make it too salty 🙂 N x
Will Kosher salt work
Hi Mark, sorry but rock salt is recommended for this otherwise it will be too salty 🙂
Tip: You may want to consider rephrase “Roast for 60 minutes.” to “Bake for 60 minutes.” to reduce confusion for us newbies.
Hi!! What are the respective different meanings to you?? Just curious, so I can take it into consideration going forward!
Hi,
I’d like to know what temperature for the grill? I’m afraid of burning with grill, is there an alternative with fan force at higher temperature but for how long? Or does grill work better? Thanks
Hi Kerry! Grill definitely works better. The steps specify how far the pork needs to be from the heat source, just stay close to it. If you are worried, use medium heat rather than high!
Thank you so much for your attention to detail in your recipes. I learn so much from you!!
You’re most welcome John!
I have many wows making this for the first time! I’m amateur and it’s easy to make. Super tasty ❤️ So happy to find your website and going to try many more of your recipes! It goes very well with Japanese wasabi sweet sauce (a kind of salad dressing).
That’s so wonderful to hear!! Thanks for letting me know YJ – N x ❤️
What would you say is the best way to store the pork belly? I made a huge one and am struggling a little bit with how to store it without the skin getting soggy
The skin stays crispy in the fridge!!! Just don’t try to reheat it, so separate it from the flesh and just reheat the flesh! N x
Is rock salt also known as ice cream salt?
Sorry Cindy, it’s different 🙂
Looks amazing. We bought a pork belly the other day so will try this. Thank u for sharing ur recipes.
Hope you love it Tahi! N x
What is Chinese cooking wine?
Hi Idd! It’s one of the most common ingredients for Chinese cooking! N xx